The SLT in Sarasota, FL has 6" Chef for 125 and a 7" Santoku for 122. I did not ask about shipping.
Update: I've had the ZK Essential for a month or so now. It's had pretty heavy use (for a home cook) and the edge has held up amazingly well. An occasional stropping and the edge stays very sharp. I look at the edge under a 750X glass and don't see any chipping at all. Can't ask for more and the knife is really fun to use.
Thank you for sharing your experiences with these.
I know that they're quite different knives in terms of weight and spine thickness, but which of the stainless versions do you prefer?
Thank you for the reply Dean.
I apologize for my lack of clarity, I was indeed wondering about how the Essential compared to the Damascus. I already have both a ZK 52100 chef's knife and a ZK SG2 parer which are great. It looks like I'll soon be ordering an Essential chef's knife top accompany them.
I think you'll be happy. What is the length of your ZK 52100 chef's and what size of Essential are you thinking of getting. Just curious. I'm also curious about the cost in England.
I know I shouldn't be, but I'm so tempted to pick one of these up....
I seriously wish they would make a 9-inch version of this. 8 is too short. 10 is too long. LOL. At SLT, I kept getting the heavy 'thud' as the heel end of the 8-inch knife is essentially perfectly flat. It was annoyingly flat, but it would be perfect for rapid chopping without accordioning. It's an issue with home use and cutting board space. Otherwise, I'd be all over the 10er.
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